April 14, 2022

Fig and Arugula Salad with Ricotta Salata

A while back, I created a crostini recipe that was topped with ricotta, fresh figs, prosciutto, hot honey and olive oil. It turned out to be quite popular on Instagram and TikTok. I mean, what's not to love about that combo? So I decided to take those same elements and create this fig and arugula salad. It's perfect for peak fig season which starts in the spring and lasts throughout the summer. And it's also really easy to put together too. I hope you love it as much as I do!

Why You'll Love this fig and arugula salad

  • It's light and fresh
  • Packed with tons of flavour
  • Easy to prepare
  • Low on ingredients
  • Visual crowd pleaser (just look at those figs!)
fig and arugula salad


  • Sourdough: you can essentially use whichever type of bread you like, I just love sourdough and tend to have that the most at home.
  • Extra virgin olive oil
  • Balsamic vinegar: I recommend using a decent balsamic here, something like this one.
  • Honey
  • Arugula
  • Prosciutto
  • Figs
  • Walnuts
  • Ricotta salata: I love ricotta salata on salads, it can be grated quite fine and has a delicious salty taste. It's not like regular ricotta, as it is pressed and aged for at least three months, so it's firm and dry.
fig and arugula salad

How to Make this Fig and Arugula Salad

Making this salad is easy and it can even be prepped in advance if you need.

The first thing you'll want to do is make the homemade croutons. You can of course use store bought, but homemade is so easy and I personally find them way tastier made this way.

I also really love the way you can tear the sourdough into irregular shapes, it's not only aesthetically pleasing, but it's also tasty done this way as well.

Make the croutons: place the torn sourdough into a large bowl and drizzle in some olive oil. You can also season with a pinch of salt too.

sourdough torn into cubes in bowl

Heat a large skillet over medium heat and once hot, toss in the sourdough. Let it get crispy and brown all over, while stirring occasionally. This will take about eight to ten minutes. Remove them and set them aside.

toasted sourdough in skillet

Make the dressing: whisk up the dressing, by adding all the ingredients into a small bowl or jar and set that aside.

dressing in jar

Time to assemble: layer the arugula onto a platter or in salad bowl. Top with prosciutto, figs and walnuts.

Drizzle the dressing all over and then top with croutons and ricotta salata. Season with flaky salt and black pepper, to taste. Serve immediately and enjoy!

fig and arugula salad


  • Ricotta salata: if you can't find or don't want to use ricotta salata, feta would also be a great substitute. Feta will crumble, unlike ricotta salata which can be grated.
  • Figs: this fig and arugula salad tastes best when made with in season, fresh figs. Apricots, nectarines or peaches could work as well.
  • Arugula: if you want to cut back on arugula (if you find it too bitter), try mixing in some baby spinach. If you can find fresh mizuna, that would work very well in this salad as well.
  • Prosciutto: you can omit, or use a similar type of pork product such as mortadella, jamón serrano, salami or even pancetta.
  • Walnuts: try with almonds, pine nuts, hazelnuts or pumpkin seeds.
fig and arugula salad


  • Make the croutons ahead: the croutons can be prepped ahead of time and placed in a sealed container or ziploc bag and left on the counter for a day.
  • Have the dressing ready: you can also have the dressing prepped ahead of time and kept in a sealed jar, in the fridge or not. If you keep it in the fridge, let it sit out as the olive oil will congeal.

More Salad Recipes

If you love a good salad, be sure to check these out!

fig and arugula salad

Alright, are you ready to make this delicious, fig and arugula salad?

If you make this fig and arugula salad, please let me know by tagging me on Instagram, or leave a comment and/or review below!

This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.

Fig and Arugula Salad with Ricotta Salata

This easy fig and arugula salad is perfect to celebrate fig season during the summer. Made with an easy balsamic dressing, and topped with homemade croutons and prosciutto.




For the croutons:

For the dressing:

For the salad:

  • 8 cups arugula
  • 6 slices prosciutto, roughly torn
  • 8 figs, quartered
  • 1/2 cup chopped walnuts
  • 1/2 cup finely grated ricotta salata
  1. Heat a large skillet (preferably cast iron) over medium heat. Toss the torn bread with a drizzle of olive oil in a large bowl and place in the skillet. Fry until golden brown all over, about eight to ten minutes. Set aside on a plate.
  2. In a small bowl or jar, whisk together the dressing ingredients until smooth. Set aside.
  3. Layer the arugula on a platter and top with prosciutto, figs and walnuts. Drizzle the dressing all over and then top with croutons and ricotta salata. Season with flaky salt and black pepper, to taste. Serve immediately and enjoy!


For the balsamic vinegar, try to use a good quality one. I've bought this one several times and love it!

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